Glace au Chocolat No. 2

Chocolate Glaze

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 2 ounces German sweet chocolate (½ the bar)
  • Chunk of butter (about


Put all ingredients into a small enamel-coated pan or skillet. Warm over very low heat. Stir-cook and cream ingredients together. Do not melt butter or chocolate, just let it soften together. Take the pan on and off the low heat as you stir. This is an easy, quick glaze for all cakes. Sufficient for a 1-layer cake.